RECIPE SUMMARY
Makes 8 Servings: Counts towards ½ cup Vegetables (½ cup of restricted vegetables), 1 tablespoon of Oil
INGREDIENTS
DIRECTIONS
Place cubed jicama in a pot and cover with water. Bring the water to a boil and cook the jicama for 30-45 minutes until soft. Drain the jicama and store it in an airtight container in the refrigerator.
When ready to bake, preheat the oven to 350ºF.
Place the coconut oil in a small dish and melt it in the microwave. Pour the melted coconut oil into a casserole dish. Add the jicama to the casserole dish and sprinkle with cinnamon, toss to coat. Add the stevia and salt and toss to coat evenly.
Cover the casserole dish with a lid or aluminum foil and bake for 30-40 minutes or until soft. Stir after 20 minutes; cook uncovered for the remaining time.
Ingredients
Directions
Place cubed jicama in a pot and cover with water. Bring the water to a boil and cook the jicama for 30-45 minutes until soft. Drain the jicama and store it in an airtight container in the refrigerator.
When ready to bake, preheat the oven to 350ºF.
Place the coconut oil in a small dish and melt it in the microwave. Pour the melted coconut oil into a casserole dish. Add the jicama to the casserole dish and sprinkle with cinnamon, toss to coat. Add the stevia and salt and toss to coat evenly.
Cover the casserole dish with a lid or aluminum foil and bake for 30-40 minutes or until soft. Stir after 20 minutes; cook uncovered for the remaining time.